St Patricks Day Lamb Soup Recipes

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SAINT PATRICK'S SOUP

This soup is the perfect way to transform the last of that corned beef into something different, yet still the same. I purposely set some aside just to make this soup. Feel free to sub beef broth for the vegetable broth but just know it will alter the color of the finished soup tremendously making it not as appealing to the eyes.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 12



Saint Patrick's Soup image

Steps:

  • Melt butter in a large soup pot over medium-high heat. Add onions and cook for 3 minutes. Add celery, carrots, and garlic, and cook for 5 minutes more.
  • Stir in potatoes, broth, beer, and mustard, and bring to a boil. Reduce heat and simmer for 15 minutes.
  • Stir in cabbage and cook for 5 minutes. Turn heat off and stir in corned beef. Ladle into bowls and season with salt and pepper.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 34.5 g, Cholesterol 21.5 mg, Fat 6.3 g, Fiber 5.4 g, Protein 7.2 g, SaturatedFat 2.8 g, Sodium 661.8 mg, Sugar 7.4 g

1 tablespoon unsalted butter
1 small onion, chopped
2 ribs celery, chopped
4 ounces baby carrots, chopped
2 teaspoons minced garlic
1 pound red potatoes, chopped
3 cups vegetable broth
1 (12 ounce) can beer
2 tablespoons coarse-grain mustard
2 cups shredded cabbage
2 cups chopped cooked corned beef
salt and ground black pepper to taste

ST. PATRICK'S DAY ROAST LEG OF LAMB

Roast leg of lamb with herb Dijon crust is an ideal choice for those who are planning a special celebratory at-home meal on St. Patrick's Day March 17. Served with peas tossed with fresh mint, blistered cherry tomatoes, and Lyonnaise potatoes, this Irish-in-spired dish combined comfort food and flare.

Provided by Chef mariajane

Categories     Lamb/Sheep

Time 3h

Yield 4 serving(s)

Number Of Ingredients 12



St. Patrick's Day Roast Leg of Lamb image

Steps:

  • In a small bowl, mix Dijon, garlic, parsley, salt and pepper. Coat lamb evenly with this mixture. Roast in a 350F oven until an internal temperature is reached of 135°F.
  • Boil potatoes until cooked. Let cool, then slice into coins. Sauté potatoes and onions until golden brown. Add salt and pepper.
  • Melt butter add peas, mint, and tomatoes. Cook until heated through. Cut lamb into slices.
  • Serve with peas tossed with fresh mint, blistered cherry tomatoes and Lyonnaise potatoes.

Nutrition Facts : Calories 828.9, Fat 49.6, SaturatedFat 21.7, Cholesterol 235.6, Sodium 3888.8, Carbohydrate 26, Fiber 4.3, Sugar 3.6, Protein 67.3

3 -4 lbs leg of lamb
1/4 cup Dijon mustard
1/4 cup garlic, chopped
1/4 cup parsley, chopped
2 tablespoons black pepper
2 tablespoons coarse salt
2 large yukon gold potatoes
1/4 cup yellow onion, diced
1 tablespoon butter
1/4 cup peas
1 teaspoon of fresh mint, chopped
12 cherry tomatoes

ST. PATRICK'S DAY LAMB SOUP

Make and share this St. Patrick's Day Lamb Soup recipe from Food.com.

Provided by southern chef in lo

Categories     Lamb/Sheep

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11



St. Patrick's Day Lamb Soup image

Steps:

  • Heat oil in 3-quart saucepan over medium high heat. cook and stir lamb and onion in oil until lamb is brown and onion is soft; stir in beer and pepper.
  • Bring to a boil over high heat; reduce heat to low cover and simmer 30 minutes.
  • Stir in brown gravy mix and broth; add potatoes and carrots. Cover and simmer 15 to 20 minutes until lamb and veggies are fork tender. Stir in the cabbage; cook just until the cabbage turns bright green.
  • Garnish with chopped parsley.

Nutrition Facts : Calories 375.8, Fat 21.1, SaturatedFat 8.1, Cholesterol 80.2, Sodium 1028, Carbohydrate 18.4, Fiber 2.7, Sugar 2.9, Protein 24.8

1 1/2 lbs lean lamb fillets, boneless shoulder cut into 3/4 inch cubes
1 tablespoon olive oil
1 medium onion, coarsely chopped
1 (12 ounce) bottle beer (if you prefer) or 3/4 cup water (if you prefer)
1 teaspoon seasoned pepper
2 (14 1/2 ounce) cans beef broth
1 (7/8 ounce) package brown gravy mix
3 cups cubed new potatoes
2 cups thinly slice carrots
2 cups shredded thin cabbage
chopped parsley (to garnish)

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